Beef and Cheesy Egg Breakfast Burritos

20 mins
Serves 6
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Directions

  1. 1Crack 12 whole eggs into a mixing bowl, ensuring no shell is present.
  2. 2Crack 12 whole eggs into a mixing bowl, ensuring no shell is present.
  3. 3Crack 12 whole eggs into a mixing bowl, ensuring no shell is present.
  4. 4Use a whisk or fork to break up the yolks and mix the eggs until smooth. Do not season yet.
  5. 5Use a whisk or fork to break up the yolks and mix the eggs until smooth. Do not season yet.
  6. 6Use a whisk or fork to break up the yolks and mix the eggs until smooth. Do not season yet.
  7. 7Grate 100 grams (3.5 ounces) of cheddar cheese on the larger side of a box grater. This is optional for the eggs.
  8. 8Grate 100 grams (3.5 ounces) of cheddar cheese on the larger side of a box grater. This is optional for the eggs.
  9. 9Grate 100 grams (3.5 ounces) of cheddar cheese on the larger side of a box grater. This is optional for the eggs.
  10. 10Place a large pan over medium-high heat and add spray oil, olive oil, or butter.
  11. 11Place a large pan over medium-high heat and add spray oil, olive oil, or butter.
  12. 12Place a large pan over medium-high heat and add spray oil, olive oil, or butter.
  13. 13Add 750 grams (1.6 pounds) of 90% lean beef mince or ground beef to the hot pan.
  14. 14Add 750 grams (1.6 pounds) of 90% lean beef mince or ground beef to the hot pan.
  15. 15Add 750 grams (1.6 pounds) of 90% lean beef mince or ground beef to the hot pan.
  16. 16Let the beef sit for a minute to build up a crust, then start breaking it up.
  17. 17Let the beef sit for a minute to build up a crust, then start breaking it up.
  18. 18Let the beef sit for a minute to build up a crust, then start breaking it up.
  19. 19Add a pinch of salt and cracked black pepper to the beef.
  20. 20Add a pinch of salt and cracked black pepper to the beef.
  21. 21Add a pinch of salt and cracked black pepper to the beef.
  22. 22Cook the beef for about 5 to 6 minutes or until no longer pink, evaporating all water content. Drain fat if necessary.
  23. 23Cook the beef for about 5 to 6 minutes or until no longer pink, evaporating all water content. Drain fat if necessary.
  24. 24Cook the beef for about 5 to 6 minutes or until no longer pink, evaporating all water content. Drain fat if necessary.
  25. 25Add 2 teaspoons of smoked paprika, 1 teaspoon each of onion powder, garlic powder, dried oregano, dried thyme, and ground cumin to the beef.
  26. 26Add 2 teaspoons of smoked paprika, 1 teaspoon each of onion powder, garlic powder, dried oregano, dried thyme, and ground cumin to the beef.
  27. 27Add 2 teaspoons of smoked paprika, 1 teaspoon each of onion powder, garlic powder, dried oregano, dried thyme, and ground cumin to the beef.
  28. 28Add 1 can of diced tomatoes and a splash of water to the pan.
  29. 29Add 1 can of diced tomatoes and a splash of water to the pan.
  30. 30Add 1 can of diced tomatoes and a splash of water to the pan.
  31. 31Mix all ingredients together and cook for about 2 to 2 and a half minutes, reducing heat if the pan gets too hot, until spices release flavor and sauce slightly reduces.
  32. 32Mix all ingredients together and cook for about 2 to 2 and a half minutes, reducing heat if the pan gets too hot, until spices release flavor and sauce slightly reduces.
  33. 33Mix all ingredients together and cook for about 2 to 2 and a half minutes, reducing heat if the pan gets too hot, until spices release flavor and sauce slightly reduces.
  34. 34Remove the beef mix from the stovetop and place it into a bowl.
  35. 35Remove the beef mix from the stovetop and place it into a bowl.
  36. 36Remove the beef mix from the stovetop and place it into a bowl.
  37. 37Reuse the same pan over medium to medium-high heat and add 1 tablespoon (14 grams) of unsalted butter.
  38. 38Reuse the same pan over medium to medium-high heat and add 1 tablespoon (14 grams) of unsalted butter.
  39. 39Reuse the same pan over medium to medium-high heat and add 1 tablespoon (14 grams) of unsalted butter.
  40. 40Add the egg mix to the pan, scraping the bowl to ensure all is in.
  41. 41Add the egg mix to the pan, scraping the bowl to ensure all is in.
  42. 42Add the egg mix to the pan, scraping the bowl to ensure all is in.
  43. 43For thicker curd scrambled eggs, slightly fold everything in. Cook for about 2 to 3 minutes, keeping it moving without breaking up the curds too much, and do not cook all the way through.
  44. 44For thicker curd scrambled eggs, slightly fold everything in. Cook for about 2 to 3 minutes, keeping it moving without breaking up the curds too much, and do not cook all the way through.
  45. 45For thicker curd scrambled eggs, slightly fold everything in. Cook for about 2 to 3 minutes, keeping it moving without breaking up the curds too much, and do not cook all the way through.
  46. 46Season the eggs to taste with salt and ground white pepper.
  47. 47Season the eggs to taste with salt and ground white pepper.
  48. 48Season the eggs to taste with salt and ground white pepper.
  49. 49Turn off the heat and add the grated cheese to the eggs, mixing until combined using the residual heat to melt the cheese.
  50. 50Turn off the heat and add the grated cheese to the eggs, mixing until combined using the residual heat to melt the cheese.
  51. 51Turn off the heat and add the grated cheese to the eggs, mixing until combined using the residual heat to melt the cheese.
  52. 52Remove the cheesy eggs from the stovetop.
  53. 53Remove the cheesy eggs from the stovetop.
  54. 54Remove the cheesy eggs from the stovetop.
  55. 55Lay out six wraps. Place 125 grams of the beef mix and 120 grams of scrambled eggs on each wrap, leaving working room.
  56. 56Lay out six wraps. Place 125 grams of the beef mix and 120 grams of scrambled eggs on each wrap, leaving working room.
  57. 57Lay out six wraps. Place 125 grams of the beef mix and 120 grams of scrambled eggs on each wrap, leaving working room.
  58. 58Add a sauce of choice and a little cracked black pepper.
  59. 59Add a sauce of choice and a little cracked black pepper.
  60. 60Add a sauce of choice and a little cracked black pepper.
  61. 61Wrap the burritos tightly, ensuring the seam is at the bottom to prevent bursting.
  62. 62Wrap the burritos tightly, ensuring the seam is at the bottom to prevent bursting.
  63. 63Wrap the burritos tightly, ensuring the seam is at the bottom to prevent bursting.
  64. 64Optionally, place wrapped burritos on a baking tray lined with parchment paper, spray with oil, and bake in an oven at 200 degrees Celsius (390 degrees Fahrenheit) for about 15 minutes, or use an air fryer, until golden and crunchy.
  65. 65Optionally, place wrapped burritos on a baking tray lined with parchment paper, spray with oil, and bake in an oven at 200 degrees Celsius (390 degrees Fahrenheit) for about 15 minutes, or use an air fryer, until golden and crunchy.
  66. 66Optionally, place wrapped burritos on a baking tray lined with parchment paper, spray with oil, and bake in an oven at 200 degrees Celsius (390 degrees Fahrenheit) for about 15 minutes, or use an air fryer, until golden and crunchy.
  67. 67For storing, wrap tightly in foil, food-safe paper, Ziplock bags, or meal prep containers. They last 3 days in the fridge and 3 months in the freezer.
  68. 68For storing, wrap tightly in foil, food-safe paper, Ziplock bags, or meal prep containers. They last 3 days in the fridge and 3 months in the freezer.
  69. 69For storing, wrap tightly in foil, food-safe paper, Ziplock bags, or meal prep containers. They last 3 days in the fridge and 3 months in the freezer.
  70. 70If frozen, allow to defrost overnight before reheating.
  71. 71If frozen, allow to defrost overnight before reheating.
  72. 72If frozen, allow to defrost overnight before reheating.
  73. 73Reheat in an air fryer or oven until crispy and hot in the center.
  74. 74Reheat in an air fryer or oven until crispy and hot in the center.
  75. 75Reheat in an air fryer or oven until crispy and hot in the center.

Ingredients

  • Spray Oil
  • Spray Oil
  • Spray Oil
  • 750 g Lean Beef Mince (Ground Beef)
  • 750 g Lean Beef Mince (Ground Beef)
  • 750 g Lean Beef Mince (Ground Beef)
  • 2 tsp Smoked Paprika
  • 2 tsp Smoked Paprika
  • 2 tsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 1 tsp Ground Cumin
  • 1 tsp Ground Cumin
  • 1 tsp Onion Powder
  • 1 tsp Onion Powder
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Garlic Powder
  • 1 tsp Garlic Powder
  • 1 tsp Dried Oregano
  • 1 tsp Dried Oregano
  • 1 tsp Dried Oregano
  • 1 tsp Dried Thyme
  • 1 tsp Dried Thyme
  • 1 tsp Dried Thyme
  • 1 can Diced Tomato
  • 1 can Diced Tomato
  • 1 can Diced Tomato
  • Salt
  • Salt
  • Salt
  • Cracked Black Pepper
  • Cracked Black Pepper
  • Cracked Black Pepper
  • 1 Tbsp Unsalted Butter
  • 1 Tbsp Unsalted Butter
  • 1 Tbsp Unsalted Butter
  • 12 Whole Eggs
  • 12 Whole Eggs
  • 12 Whole Eggs
  • 100 g Cheddar Cheese, Grated
  • 100 g Cheddar Cheese, Grated
  • 100 g Cheddar Cheese, Grated
  • Ground White Pepper
  • Ground White Pepper
  • Ground White Pepper
  • 6 Low Calorie Wraps or Wraps of Choice
  • 6 Low Calorie Wraps or Wraps of Choice
  • 6 Low Calorie Wraps or Wraps of Choice
  • Sauce of Choice
  • Sauce of Choice
  • Sauce of Choice
  • 1 splash Water
  • 1 splash Water
  • 1 splash Water

Equipment

Mixing bowlWhiskForkBox graterLarge panBowlBaking trayParchment paperOvenAir fryerFoilFood safe paperZiplock bagsMeal prep containers

Tips

  • You can swap and change herbs and spices.
  • Cheddar cheese is optional.
  • Use spray oil to cut calories, or olive oil/butter (adjust macros).
  • Cook beef until no longer pink and water content evaporates; drain fat if using fattier beef.
  • Reuse the pan for scrambled eggs for more flavor.
  • For thicker curd scrambled eggs, slightly fold the egg mix; for porridge-like eggs, continuously mix.
  • Do not cook eggs all the way through as they continue cooking off the heat.
  • Use residual heat in the pan and eggs to melt the cheese for the eggs.
  • When assembling, ensure a little working room between ingredients in the wrap.
  • Wrap burritos tightly with the seam at the bottom to prevent bursting.
  • To toast, bake in an oven at 200 degrees Celsius (390 degrees Fahrenheit) for 15 minutes or use an air fryer.
  • Burritos last 3 days in the fridge and 3 months in the freezer.
  • If frozen, defrost overnight before reheating.
  • Reheat by toasting in an air fryer or oven until crispy and hot in the center.
  • Recipe can be doubled, tripled, or halved.
  • Can substitute beef with pork, chicken, or turkey.